Authentic Indonesian Chicken Rendang with Creamy Coconut Sauce

Rendang Ayam (Chicken Rendang)

Rendang Ayam is a rich and flavorful Indonesian dish known for its savory and aromatic qualities. This chicken rendang recipe brings together tender chicken, aromatic spices, and creamy coconut milk, creating a dish that’s both comforting and exotic. Here’s how you can prepare this delicious dish:

Ingredients:

• 1 kg chicken, cut into pieces
• 1 lime (jeruk nipis), juiced
• 2 large potatoes, peeled and cut into 8 wedges
• 1 bay leaf (daun salam)
• 1 stalk lemongrass (serai), bruised
• 1 kaffir lime leaf (daun jeruk), spine removed
• 1 turmeric leaf (daun kunyit), tied in a knot
• 1 cup coconut milk (from 1 coconut)
• Salt and sugar to taste

For the Spice Paste:

• 8 shallots (bawang merah)
• 5 cloves garlic (bawang putih)
• 100 grams red chili peppers (cabe merah)
• 10 red bird’s eye chilies (cabe rawit merah)
• 1 teaspoon black pepper (lada)
• 1 teaspoon coriander seeds (ketumbar)
• 3 candlenuts (kemiri)
• 1 thumb-sized piece ginger (jahe)
• 1 thumb-sized piece galangal (lengkuas)

Instructions:

1. Prepare the Chicken:

   • Rub the chicken pieces with lime juice and salt. Let it sit for about 15 minutes to tenderize and infuse flavor. Rinse the chicken thoroughly and set aside.

2. Make the Spice Paste:

   • In a blender or food processor, combine shallots, garlic, red chili peppers, bird’s eye chilies, black pepper, coriander seeds, candlenuts, ginger, and galangal. Blend into a smooth paste, adding a little water if needed.

3. Cook the Spice Paste:

   • Heat a little oil in a large pot or Dutch oven over medium heat. Add the spice paste and sauté until fragrant and the oil starts to separate from the paste.

4. Add Aromatics:

   • Add the bay leaf, bruised lemongrass, kaffir lime leaf, and tied turmeric leaf to the pot. Stir and cook for another minute to release the aromas.

5. Add Coconut Milk:

   • Pour in the coconut milk, stirring well to combine with the spice paste. Bring the mixture to a gentle boil, stirring occasionally to prevent the coconut milk from curdling.

6. Cook the Chicken:

   • Add the chicken pieces to the pot. Reduce the heat to low, cover, and simmer for about 15 minutes, allowing the chicken to absorb the flavors.

7. Add Potatoes:

   • Add the potato wedges to the pot. Continue to cook until the potatoes are tender and the chicken is fully cooked, approximately 15 more minutes. Stir occasionally to ensure even cooking and to prevent sticking.

8. Adjust Seasonings:

   • Taste the rendang and adjust the seasoning with salt and sugar according to your preference.

9. Serve:

   • Once everything is cooked and the flavors have melded together, remove from heat. Transfer the rendang ayam to a serving dish and enjoy.

This Rendang Ayam pairs wonderfully with steamed rice or as part of a larger Indonesian feast. The dish’s complex flavors and aromatic spices will surely make it a favorite at your dining table. Enjoy your culinary journey to Indonesia with this delectable chicken rendang recipe!